Just one of these baked pasta bites will fill you up in no time, as we loaded 12 pasta balls which a whopping eight eggs! The end result, an omelette pasta bake style bite with crispy panchetta, Parmesan and fresh basil (pretty darn good if we don’t say so ourselves).
Scrumptious warm or cold, make sure to take a couple on your next ride, get at us on Twitter and let us know if you try them out!
Ingredients (for 12 baked pasta bites)
– 200 grams of spaghetti
– 120 grams of chopped panchetta
– 8 eggs
– A handful of chopped fresh basil
– 2 tablespoons of Parmesan
Pre-heat the oven to 175 degrees and grease a 12 cup muffin baking tray.
Then, bring a large pan of water to boil and pop the pasta in for six minutes.
Meanwhile, cook the chopped panchetta on a medium heat in a large pan with a little oil and gently fry until it starts to turn brown and crispy.
In a large mixing bowl, whisk together the eggs and add in the cooked panchetta, basil and any seasoning you would like.
Once the pasta is done, drain and pop it into the eggy mixture. Make sure to thoroughly drain it otherwise the baked bites will become too soggy at the bottom.
Then use tongs to spoon the pasta mixture into the holes, making sure each one gets an even proportion of the panchetta and basil.
Sprinkle the Parmesan onto them and bake for 15 minutes or until golden and slighty crispy on the tops. Enjoy!
Recipe orginally made in Feed Zone Portables, with our own TWC twist!